Ingredients
Equipment
Method
Preheat and prep the baking dish
- Preheat the oven to 375°F and spread 1/2 cup red enchilada sauce in the bottom of a 9x13 dish so the tortillas stay saucy.
Cook the beef filling
- Brown the ground beef with the diced onion over medium-high heat, then drain excess fat.
- Stir in the minced garlic, taco seasoning, and water, then simmer for 5 minutes until the mixture thickens slightly and clings to the meat.
Warm tortillas for easy rolling
- Wrap the corn tortillas in a damp paper towel and microwave for 1 minute to make them pliable without cracking.
Assemble and bake
- Fill each tortilla with the beef mixture and a sprinkle of shredded cheese, roll up, and place seam-side down in the dish.
- Pour the remaining red enchilada sauce evenly over the rolled enchiladas, then top with the remaining cheese for a melty finish.
- Bake uncovered for 20–25 minutes at 375°F until the cheese is bubbly and starting to turn golden on top, then serve immediately.
Notes
For best roll-ups, warm the tortillas in batches so they stay flexible; if the sauce looks thick, stir it before pouring. Refrigerate leftovers in a covered container up to 3 days and reheat in a 350°F oven until hot throughout. Freezing works up to 2 months—freeze tightly wrapped; thaw overnight in the fridge before reheating. For a lighter option, use part-skim Mexican cheese blend and choose a leaner ground beef.